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Messages - Jimmy K

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Kegging and Bottling / Re: pin vs ball??
« on: March 22, 2013, 12:49:41 PM »

I know that you could just depress the poppet on the gas side, but isn't that a PRV?
Many reconditioned pin locks have had their lids replaced or modified with a manual PRV. I'm not sure you can do that yourself - I don't even know where you'd buy the PRV parts. You can buy replacement lids, but I think they're around $15. Starts to get into 'Why am I saving money on a used keg?' territory.

The Pub / Re: Safety feed at work
« on: March 22, 2013, 03:13:30 AM »

General Homebrew Discussion / Re: Yeast nutrient
« on: March 22, 2013, 03:12:09 AM »
Denny, are you using a nutrient or an energizer?  Brand name?  Thanks.

Nutrient is like a nice smoked turkey and roasted red pepper sandwich on whole wheat bread for your yeast. Promotes good health. Their cell is their temple.

Energizer is like meth.

Yeast and Fermentation / Re: Preparing the yeast
« on: March 22, 2013, 03:04:11 AM »
Probably not. What is the date on it? I don't remember if Wyeast has a manufacture or use before date.

Understand that. You should write to White Labs and ask them how low it can go. I'm sure they know all about it.

Alternatively, you could let it ferment to dryness, then add sulfite and sorbate to nix the yeast. Backsweeten to your (wife's) liking with honey. That will help with the honey flavor/aroma too. Unless you want to avoid sulfite/sorbate.

Equipment and Software / Re: Digital hydrometer kickstarter
« on: March 21, 2013, 06:59:28 PM »
Just came across this digital hydrometer kickstarter. Says it will measure percent alcohol too.

This is cool, but I wonder how it measures percent alcohol?  Seems like it's not possible without knowing an OG.

That's what I wondered, but there are no details. There are devices that will measure alcohol content directly, but most are very expensive. If that's what this did, it would be quite cheap.

I see Sheldon holding a beer and screaming "WILL WHEATONNNNNNN!!"

The Pub / Re: Beer-Candied Bacon
« on: March 21, 2013, 06:04:47 PM »
I made bacon ice cream years ago and used candied bacon so it would stay crunchy. This might just push that over the edge.

Though I imagine the cold ferment will benefit the mead too.

Kegging and Bottling / Re: Carbonation (Henry's Law) question
« on: March 21, 2013, 03:06:10 PM »
I guess another way of looking at it is, say I have two beers that have just finished fermenting.  One I leave undisturbed and the other I use a wine whip and degas as much CO2 out of it that I can.  If I let them both sit under the same amount of CO2 headspace pressure, do they eventually end up with the same amount of dissolved CO2, or does the undisturbed one hold more because it started from a supersaturated state?
I don't think Henry's law would ever get you back to a supersaturated state. Also, eventually may be very long if the beer sits undisturbed. CO2 will dissolve into the surface layer, but without mixing it kind of stops. At least, this is what happens in lakes - only a few different system variables there. But the idea is the same as temperature gradients around an immersion chiller.
A few years back I read a thread on another forum. The person had calculated the CO2 contribution from an ounce of priming sugar and showed that the priming sugar and dissolved CO2 along were not enough to provide the volumes of CO2 predicted by those charts. The rest must come from supersaturation and/or small amounts of continued fermentation.

No idea, but I'd guess no if they say 70-75. Red Star Premier Cuvee is a white wine yeast that will ferment down to 45F. Any reason you want to use the sweet mead yeast?

The Pub / Re: Beer-Candied Bacon
« on: March 21, 2013, 12:44:06 PM »
Great googly moogly

Homebrew Clubs / Re: 501(c)(7) Why?
« on: March 21, 2013, 12:31:56 PM »
I hear ya on that.

Homebrew Clubs / Re: 501(c)(7) Why?
« on: March 20, 2013, 10:37:16 PM »

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